Thursday, October 18, 2018
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| Pecan Bars II |
"This recipe is a holiday favored of mine but you could use it any time you've got a yearning for pecan pie. You can make it suit any range big or small, just preserve multiplying the recipe!"
Ingredients :
- 1 (8 ounce) bundle crescent rolls
- 2/three cup butter
- 2/three cup packed brown sugar
- 1 half cups chopped pecans
- 1 cup semisweet chocolate chips
Instructions :
| Prep : | Cook : 36M | Ready in : |
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- Preheat oven to 350 levels F (one hundred seventy five tiers C). Line a 10x15 inch jellyroll pan with parchment paper.
- Remove crescent roll dough from bundle and cowl the lowest of the prepared jellyroll pan. Pinch seams collectively so there is simply one sheet of dough.
- In a small saucepan , soften butter over medium warmth. Stir inside the brown sugar to dissolve, and bring the combination to a rolling boil for 1 to two mins. Pour the combination over the prepared crust. Sprinkle the pecans flippantly over the combination. Bake for 20 to twenty-five mins inside the preheated oven. Edges of crust can be golden.
- Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful no longer to mess up the layer underneath. Allow bars to chill absolutely before cutting into squares or triangles.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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